Cardamom Custard

Prep Time: 10 mins | Cook Time: 15 mins | Course: Dessert | Serves: 8 

Custard pudding lightly fragranced with cardamom is delicious on its own and perfect as a pastry cream for filling donuts https://denosdiner.com/breakfast/raspberry-filled-donuts or with 

Cranberry Gingerbread instead of the whipped cream https://denosdiner.com/desserts/cranberry-gingerbread-with-brown-sugar-whipped-cream Inspired by James McNair and his book Custards, Mousses & Puddings.  

3 cups milk

1 cup cream

¾ cup sugar

¼ cup cornstarch

⅛ tsp salt

2 eggs

2 Tbsp butter

1 tsp cardamom

2 Tbsp vanilla

Cook the milk and cream over low heat in a saucepan. Whisk together the sugar, cornstarch, and salt in a mixing bowl.  Whisk eggs in the mixing bowl and a ladleful of hot milk to form a thin paste.  Whisk this mixture together well so your eggs will not curdle. Continue whisking in ladlefuls until the milk mixture is about half used. Pour the egg & hot milk mixture back into the pot and cook stirring with a wooden spoon until thickened. Turn off the heat and stir in butter, cardamom, and vanilla.